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High Protein Lemon Cheesecake Bars - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • Rolled oats (or oat flour)
  • Almond flour
  • Coconut oil or unsalted butter
  • Maple syrup or honey
  • Pinch of salt
  • Vanilla extract
  • For the filling:
  • Reduced-fat cream cheese (softened)
  • Plain Greek yogurt (2% or nonfat)
  • Whey or whey-casein blend vanilla protein powder (unflavored works too)
  • Fresh lemon juice
  • Lemon zest
  • Eggs
  • Maple syrup, honey, or granulated sweetener of choice
  • Vanilla extract
  • Cornstarch or arrowroot
  • Pinch of salt
  • Optional toppings:
  • Fresh berries
  • Thin lemon slices
  • Powdered sweetener for dusting

Method
 

  1. Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Preheat the oven to 325°F (163°C).
  2. Make the crust: In a bowl, mix 1 cup oat flour (or blitz rolled oats in a blender), 3/4 cup almond flour, 3 tablespoons melted coconut oil or butter, 2 tablespoons maple syrup or honey, 1 teaspoon vanilla, and a pinch of salt. Stir until it resembles damp sand and holds when pressed.
  3. Press and par-bake: Firmly press the crust into the pan in an even layer. Bake for 10 minutes until it just sets. Cool for 5 minutes while you make the filling.
  4. Beat the dairy base: In a large bowl, beat 8 ounces softened reduced-fat cream cheese until smooth. Add 1 cup Greek yogurt and beat again until creamy and lump-free.
  5. Add flavor and structure: Whisk in 1/3 cup sweetener, 2 teaspoons vanilla, 2 tablespoons fresh lemon juice, 1–2 teaspoons lemon zest, 1 tablespoon cornstarch, and a small pinch of salt. Taste and adjust sweetness or lemon to your liking.
  6. Protein and eggs: Fold in 1/2 cup vanilla protein powder. Add 2 eggs and mix on low just until combined. Avoid overbeating to keep the texture silky and to limit air bubbles.
  7. Fill and smooth: Pour the filling over the warm crust. Tap the pan on the counter a few times to release air bubbles and smooth the top with a spatula.
  8. Bake gently: Bake at 325°F for 22–28 minutes. The edges should be set, and the center should have a slight wobble, like firm Jell-O. Do not overbake.
  9. Cool slowly: Turn off the oven, crack the door, and let the bars sit for 10 minutes. Move to a rack to cool to room temperature.
  10. Chill completely: Cover and refrigerate at least 3 hours, preferably overnight. Use the parchment to lift, then slice into 12 bars with a warm, sharp knife, wiping between cuts.